Caldereta

Ingredients

• Beef (2 lbs, cut into 1-inch cubes (chuck or brisket recommended))
• Salt (to taste)
• Black pepper (to taste)
• Bay leaf (2 leaves)
• Beef broth (4 cups)
• Tomato sauce (1 cup)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Bell peppers (2, chopped (1 red and 1 green for color))
• Carrots (2, sliced)
• Potatoes (2, peeled and diced)
• Olive oil (2 tablespoons)
• Soy sauce (2 tablespoons (optional for added depth))
• Garnish: Chopped parsley or green onions (for serving)

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5 to 7 minutes.
2. Add the chopped onion and minced garlic to the pot, sautéing until the onion becomes translucent, about 3 minutes.
3. Incorporate the potatoes, carrots, and bell peppers. Cook for another 5 minutes, allowing the vegetables to soften slightly.
4. Pour in the tomato sauce and beef broth. Add the bay leaves and soy sauce if using. Stir to combine and bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low, cover, and let simmer for about 30 to 40 minutes, or until the beef is tender and the flavors have melded together.
6. Taste and adjust seasoning if necessary. Remove bay leaves before serving.
7. Serve hot, garnished with chopped parsley or green onions over steamed rice or crusty bread.